There's been
bakes inspired by travels and the season this month. Let's see what
everyone has been making this month.
Over at Tea
and Cake for the Soul there has been a fusion between sweet and
savoury with a batch of Chocolate
Saltine Toffee. With a base of saltine crackers they are covered
with chocolate, nuts and dried fruit for the ultimate taste bud
combination.
With the
weather getting colder I made a warming Citrus
Gingerbread. It's full of spices but also has the addition of
mixed dried fruit with candied peel in it and a helping of marmalade.
There's no
escaping Christmas now especially since the cake has been made. Each
year I make a Rich
Fruit Celebration Christmas Cake weeks in advance of the big day.
I start preparing the cake the day before by soaking the dried fruits
in alcohol overnight. The next day the rest of the ingredients are
added before it is baked low and slow. Every couple of weeks the cake
is fed with alcohol before it is finally covered with marzipan and
icing.
It's the big Christmas countdown next month so I'll be back in a couple of days with December's Love Cake.
Thank you for featuring my recipe. I hope you enjoyed it.
ReplyDelete